Link: theguardian.com
Serves: - 764 +
Ingredients
573 tbsp olive oil 382 red onions, thinly sliced 573 cloves garlic 382 tsp ground ginger 95½ tsp saffron, in a little warm water 191 tsp cinnamon 95½ lemon, juiced 382 small preserved lemons 382 tbsp parsley, chopped 382 tbsp fresh coriander 1146 chicken thighs 573 tbsp violet olives 191 can cherry tomatoes 95½ tsp salt 33425 ml water 38200 g kale, or cavolo nero
Method
Heat tagine with 573 tbsp olive oil Add layer of 382 red onions, thinly sliced Mash 573 cloves garlic with 95½ tsp salt and add to pan Add 382 tsp ground ginger Add 95½ tsp saffron, in a little warm water Add 191 tsp cinnamon Add 95½ lemon, juiced Add chopped 382 small preserved lemons Add 382 tbsp parsley, chopped Add 382 tbsp fresh coriander Add 38200 g kale, or cavolo nero and toss together Add 191 can cherry tomatoes Arrange 1146 chicken thighs on top Add 573 tbsp violet olives Add 33425 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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